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'A richly researched food history, gentle memoir and left-field
recipe book.' i newspaper 'A dazzling, thorny new essay
collection.' Samin Nosrat, New York Times 'A beautiful, fascinating
read full of surprises - a real pleasure.' Claudia Roden 'Inventive
and charming . . . profound and deeply felt.' Buzzfeed Inspired by
twenty-six fruits, essayist, poet and pie lady Kate Lebo expertly
blends the culinary, medical and personal. A is for Aronia, berry
member of the apple family, clothes-stainer, superfruit with
reputed healing power. D is for Durian, endowed with a dramatic
rind and a shifty odour - peaches, old garlic. M is for Medlar,
name-checked by Shakespeare for its crude shape, beloved by
gardeners for its flowers. Q is for Quince, which, fresh, gives off
the scent of 'roses and citrus and rich women's perfume' but if
eaten raw is so astringent it wicks the juice from one's mouth. In
this work of unique invention, these and other difficult fruits
serve as the central ingredients of twenty-six lyrical essays (and
recipes!) that range from deeply personal to botanical, from
culinary to medical, from humorous to philosophical. The entries
are associative, often poetic, taking unexpected turns and giving
sideways insights into life, relationships, self-care, modern
medicine and more. What if the primary way you show love is to
bake, but your partner suffers from celiac disease? Why leave in
the pits for Willa Cather's Plum Jam? How can we rely on bodies as
fragile as the fruits that nourish them? Lebo's unquenchable
curiosity leads us to intimate, sensuous, enlightening
contemplations. The Book of Difficult Fruit is the very best of
food writing: graceful, surprising and ecstatic. Includes black and
white illustrations.
Pie School is Now in Session! Since the first publication of Pie
School in 2014, Kate Lebo has inspired bakers everywhere with her
witty and encouraging lessons on all things flaky and sweet. This
completely revised and updated edition includes 20 brand-new
pies—including two new chapters, one on savory meat or vegetable
pies and one on “difficult” (lesser-known) fruit pies—plus
updates to the originals (80 in total). Her proven process to
achieve flakiness and structure, along with recipes for delicious,
inspired fillings, will give home cooks all the skills they need to
make the best pie of their lives. Beyond the bake, Lebo also
invites us to ruminate on the social history, the meaning, and the
place of pie in the pantheon of favorite foods. Recipes include
Brandied Apple and Cracked Cardamom
Pie
White Peach and Raspberry Galette Rosemary Rhubarb
and Vanilla Chevre Galette Winter Luxury Pumpkin
Pie
Huckleberry Pie Marionberry Pie with Hazelnut
Crumble Lamb, Pumpkin, and Quince
Pie
Chicken Pot Pie
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